By Frank E. Vaerewyck, The Firehouse Foodie
These days everyone is going green, from paperless forms to more biodegradable goods. The earth’s inhabitants are getting behind a global movement to reduce our footprint and live a healthier, “greener” life. In the kitchen, that’s easy: We can make our foods with fresh greens and produce. But how do we do that in the fire service with our big fuel-guzzling, emission-producing fire equipment?
In the station as well as the kitchen, we can use energy efficient lighting and energy saving equipment such as stoves, refrigerators, hot water heaters, vent fans, and so on. Little things like reducing how much water we use, turning off lights, and not leaving the TV on when we are not in the room all add up to more energy efficiency. Some states are even offering dates when they forgo the tax you pay when you buy these appliances.
We can all do our part to help the environment and the planet and, in turn, become a little healthier. Using fresh vegetables and locally grown foods helps us in that process by reducing the emissions to get the goods to us—and they are fresher, delicious, “greener” foods. Less carbon dioxide means healthier air for us to breathe, and healthier food means better fit firefighters. Salads are a great way to eat healthier! Plus, they use fresh produce. When you add chicken to a salad, the chicken gives a great protein boost, and tossing together various herbs and greens gives you the confidence to be creative and experiment with other ingredients, and “That’s Bringing the Firehouse Home!”
Serves 6
Ingredients:
12 baby red potatoes, cut in half
6 boneless, skinless chicken breast halves
½ tsp freshly ground black pepper
½ tsp salt or to taste
¼ cup cooking white wine
1 tbsp fresh minced basil (or mint)
1 tbsp fresh minced parsley
1 bunch asparagus
2 cups mixed greens
Lemon Dill Vinaigrette:
1 shallot, minced
2 cloves garlic, minced
2 tbsp freshly squeezed lemon juice
3 tbsp balsamic vinegar
3 tbsp rice vinegar
¼ cup olive oil
2 tbsp white wine
2 tbsp chopped fresh dill weed
¼ tsp salt or to taste
Garnish:
6 radishes, sliced
Instructions:
- Preheat oven to 325°F.
- Slash the chicken with a knife so that it is in three equal pieces.
- Put the chicken in a large baking dish; season with salt and pepper; then add the wine, basil, and parsley.
- Bake, uncovered, for about 30 minutes or until cooked through.
- Meanwhile, using a steamer basket, steam the potatoes until tender.
- In a different pot, bring water to a boil and then blanch the asparagus for about 2 minutes or until they are just tender. Allow them to come to room temperature.
- When cool, cut each stalk in half lengthwise.
- Whisk all the dressing ingredients together in a bowl.
- To arrange on a plate, divide the fresh greens between the plates and then arrange 5-6 asparagus spears on top.
- In a bowl, gently mix the potatoes with some of the dressing to coat.
- Divide the potatoes between the plates, and then the chicken.
- Drizzle with more dressing and arrange radish slices over top.
Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program.
As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.
